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Low Calorie Recipe for Rice Veggie Cakes
Rice + Veggies + Egg = delicious low calorie Rice Veggie Cakes
If you have picky eaters who often shake their head 'no' to healthy vegetables, this low calorie recipe might do the trick! It's ultra quick, ultra easy to make and works well in concealing those healthy vegetables. In the process, you'll be adding a member of the Grain Family to the meal table.
- Ingredients in Diet Bites' Low Calorie, Low Fat Rice Veggie Cakes
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- 1 cup of cooked vegetables (Calories vary depending upon veggies. We'll base our recipe on mixed veggies-about 80 calories)
- 1 cup of cooked white rice (instant or regular - 200 calories)
- 1 egg, slightly beaten (70 calories)
- 1 Tablespoon of all-purpose flour (about 25 calories)
- Cooking Spray
- salt & pepper (optional)
First, thoroughly drain the mixed vegetables. Next, add them to the slightly beaten egg. Add the flour, then the cooked rice. Salt and pepper are optional - so add if desired. Combine ingredients using a large spoon.
Using clean hands, form your cakes and carefully transfer to a non-stick pan that has been sprayed with cooking spray. We like the butter-flavored cooking sprays as it tends to add a buttery flavor to the rice cakes.
Cook on one side until golden brown carefully turn and cook on the other side until golden brown.
Sensational Suggestions
- Rather than using cooked white rice, opt for cooked cuscus or cooked wild rice.
- Serve with a bit of local honey which has been proven to combat allergies.
The Calorie Count
This entire recipe produces several servings and contains about 375 calories for the entire recipe.
Serving Suggestions:
Enjoy with 1/2 cup of your favorite beans + warmed corn tortillas and a pat of margarine or butter.
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Keywords: rice recipes, low calorie recipes, low calorie recipes using rice, rice, rice cake recipe
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